The sauce that you drizzle over these chicken breasts is a creamy blend of lemon, orange, and grapefruit juices with cream cheese. Since it’s so quick to prepare, it’s an easy option for a great lunch ...

Start by preparing your chicken breasts. Turn each one upside down and remove the mini fillet. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife ...

Chicken, capers, butter, lemon, and cheese combine to create a creamy, irresistible sauce for radiatori pasta in this chicken ...

When it comes to comfort food, nothing beats the combination of golden, crispy chicken and perfectly seasoned potatoes. This ...

In the skillet, add in chicken broth, butter, and honey. Let it simmer for a few minutes, then pour over the chicken tenders.

Off the heat, melt the butter in the same frying pan ... To freeze, put cooled portions of the Lemon Chicken and sauce into freezer-proof containers. Cover tightly and freeze for up to 1 month.

Remove the chicken, lemon and garlic cloves from ... Drain well and mash with the butter. Keep warm. For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the wine.

Lemon zest is added to lemon juice, thyme, garlic and shallots to make a lively sauce. Season flour with salt and pepper, and dredge the chicken all ... Add the butter, and cook for 3 minutes ...

1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper 1 tablespoon extra virgin olive oil 1½ tablespoons unsalted butter 1 ... scraping up sauce from bottom of ...

Serve crispy lemon garlic butter chicken with mashed potatoes to catch ... In same skillet, add frozen vegetables, peas and stir-fry sauce; mix well. Reduce heat to medium; cover and cook ...

Add to chicken with lemon zest; mix well ... For Saucier Pasta: If you prefer a thinner sauce, reserve 3/4 cup of the pasta cooking water; use as directed.